Apple Strudel Muffins
1 1/2 cups flour
1 cup sugar
1 1/4 cup almond or soy milk
1/3 cup oil
2 tsp baking powder
pinch of salt
2 large apples, peeled and cored
1 cup raisins
1 tsp vanilla extract
1 1/2 tsp cinnamon
Preheat oven to 400 F (204 C)
Coarsely shred apples and squeeze out extra liquid using your hands or mesh strainer. Set aside.
Line muffin cups with muffin liners.
In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. In a medium bowl, mix almond or soy milk, oil and vanilla extract. Pour wet ingredients into the dry ingredients, and stir until well combined, but not over mixed. Fold in shredded apples and raisins.
Fill muffin cups all the way to the top with batter. Bake 25 minutes, or until a toothpick inserted in a center of a muffin comes out clean.
Let cool for at least 30 minutes before serving. I sprinkled my muffins with extra cinnamon before baking.